Cherry Swirl Coffee Cake serves 8
From Diabetic's H E Cookbook
1 (4 serv) pkg Jello s/f vanilla cook and serve pudding mix
1 (4 serv) pkg Jello s/f cherry gelatin
1 1/3 cups water (divided)
2 cups (one 16 oz can) tart red cherries, packed in water, drained
1 tsp. almond extract
1 1/2 cups Bisquick Reduced Fat Baking Mix
1/4 cup Sugar Twin or Sprinkle Sweet
2/3 cup Carnation n/f dry milk powder
1 tabl. + 1 tsp. reduced calorie margarine, melted and slightly cooled
1 tsp. vanilla extract
2 eggs, slightly beaten or equivalent in egg substitute
Preheat oven to 350 degrees. Spray a 9 x 9 cake pan with butter flavored cooking spray. In a medium saucepan, combine dry pudding mix, dry gelatin, 1 cup water and cherries. Cook over medium heat, stirring constatntly until mixture thickens and starts to boil. Remove from heat. Stir in almond extract. Put pan on a wire rack and allow to cool.
Meanwhile, in a medium bowl, combine baking mix, Sugar Twin and dry milk powder. In a small bowl, combine margarine, remaining 1/3 cup water, vanilla extract and eggs. Add liquid mixture to baking mix mixture. Mix well to combine. Spread 2/3 of the batter into prepared cake pan. Evenly spread cherry mixture over batter. Drop remaining batter by teaspoon over cherry mixture to form 8 mounds. Bake 20 to 25 min. or until light golden brown. Quickly spray top with butter flavored cooking spray. Place cake pan on a wire rack and let set at least 5 min. cut into 8 servings. Good warm or cold.
Each serving equals:
Diabetic: 1 starch, 1 fruit
172 Calories, 4g fat, 7g protein, 27g carbo, 406mg sodium, 1g fiber
HE: 1 bread, 1/2 fruit, 1/2 skim milk, 1/4 fat, 1/4 protein (limited) 18 opt calories
Note from Ann: The first 4 ingred. with the exception of only using 1 1/4 cups of water is the same recipe as on page 272 to make Jo's Cherry Pie Filling. The almond extract of 1/2 tsp. is optional. Cooking directions are in the first paragraph. This recipe can be used in place of any can of Cherry Pie Filling.
Ann in San Diego
| current weight: -11.0 under